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SURTI UNDHIYU

Winters bring in so many joys and for a Gujarati and a foodie its also called as Undhiyo / Undhiyu an amalgamation of Winter vegetables relished with Pooris or Biscuit Bhakri. There are two types of Undhiyu for me, one which has chunky vegetables and is green in color without a touch of red chili powder, however, in Kozhikode, the Undhiyo served for a wedding or any community gathering the Undhiyo was made with Red Chili Powder and available vegetables. For instance, the purple yam was something that I saw in Mumbai/ Pune. The Surti Papdi /Tender Field beans are available only during Winter and are hard to find I Pune, especially in the area where I live. This year, however, a friend, found tender and thin Field beans that were close to the Surti Papdi and I cannot thank him enough. My mother in law and to be co-sister mentioned that Muthiya is seldom added to the Surti Undhiyu and is made in an Earthen Pot. I can’t do without the Muthiya and they have to be homemade. Inara and Kunal gorge on these and they last for quite some time. Muthiya literally lifts the taste and I add it to other curries as well. For now, i will illustrate the Surti Green Undhiyu that I make in a Kadhai and not in a cooker.

For the Muthiya

Coarse Wheat Flour-2 cups

Chopped Fenugreek-1 cup

Sesame Seeds-4 tbsp

Salt-1.5 tsp

Sugar-2 tsp

Red Chilli Powder-1 tsp

Turmeric Powder-1/2 tsp

Fennel Seeds-1 tsp

Oil-3 tbsp

Water-1/2 cup

Mix all of the above ingredients and make a dough kind of a consistency as shown in the Muthiya Dough Picture. Pinch balls out of the dough and deep fry. Be careful not to add too much water, this is important so that Muthiyas come out crispy

Muthiya DoughMuthiyaMuthiyaMuthiyaSurti papdi

Undhiyo Ingredients- Vegetables

Potatoes- Cubed-1 Large

Purple yam-Cubes-1 Medium

Sweet Potato-Cubed-1 Medium

Banana- Half

Tender Field Beans- De Shelled-1/2 cup

Tender Pigeon Peas-1/4 Cup

Aurbegines-1 or 2, the smaller Variety

Undhiyo Masala- Make sure this is made in a wide bowl.

Coconut Dessicated-1/2 cup

Chopped Coriander- 1 Cup

Salt- To taste

Sugar-3tbsp

Green Garlic Chopped-1/4 Cup

Ginger Grated-3 tbsp

Oil-5 tbsp

Cooking Soda-1/8th tsp

Turmeric Powder-1/4 tsp

Mix the above masala and reserve.

The method of making Undhiyo.

Take four large bowls and fill it with water. Chop all vegetables into chunks, Potatoes, Sweet Potatoes, transfer in bowls and set aside. Purple yam. Immediately transfer in Slit the Aubergines into four and keep in the bowl filled with water.

How to layer the vegetables.

In a deep kadhai add 1/2 cup oil ( Yes, I know its alot)

Coat half the field beans in the masala and layer on the oil.

Now coat each root vegetable separately in the masala and arrange one after the other.

Next stuff the brinjal with the masala and place.

The top layer will be the field beans and tender Pigeon Peas again coated with the masala.

Cover with a thali and keep on high flame for 10 minutes.

Turn down the heat and keep for 10 minutes, thereafter add the Banana and Muthiya , cover further for 5 minutes until cooked completely.